Meringue Ghosts Recipe
- 3 Safeway SELECT Large Egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 20 miniature semisweet chocolate chips or pieces semisweet chocolate
- Preheat oven to 200 degrees F. Line 2 baking sheets (each 14- by 17-inches) with cooking parchment, or butter the sheets and dust with flour.
- In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.
- Beat in vanilla. If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.
- Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart. To make eyes (and noses, if desired) press chocolate chips lightly into meringue.
- Bake until meringues begin to turn pale gold and are firm to touch, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.
- Slide a spatula under meringues to release.
